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Bangladeshi chef Mina Azad earned a cult following at her eponymous Sunnyside restaurant before she pulled up stakes for Curry Row. Although Azad has subsequently returned to Queens, some of her favorite dishes can still be found on the menu, such as dal fry (a taut-textured mung dal cooked with mustard oil) and tilapia dopeaja (a whole fish topped by a stewed onion spread). Regardless, lamb vindaloo is the standout, while the balance of offerings covers familiar Sixth Street territory: biryani, curries, samosas, etc. The restaurant bills itself as an “Indian culinary den,” which likely refers to its dim, subterranean space of rustic wood columns and bell-shaped dangling paper lamps. As design goes, it’s more sophisticated than many of its competitors on the block. — Ethan Wolff